We produce happy and healthy goats that would are suitable for any homestead wanting to milk 1-2 does for their personal household. We take our duty to their health and wellness seriously and in return they supply us with wonderful milk that tastes like vanilla ice cream. Our relationship with our goats is symbiotic. Nigerian dwarfs are gentle and giving creatures whose intelligence rivals the family dog. They know their names. They can learn tricks and they definitely always know who their shepherd is.

https://acreagelife.com/lifestyle/how-smart-are-goats-really

We employ both natural and traditional medicine into their care. The herd is tested for CAE, CL, and Johnes annually. We tested for Q-fever, Brucellosis and TB to be able to legally sell raw milk from the farm. We test our milk right out of the finished container to determine it’s safety for raw consumption. We continue to test our milk to evaluate our milk quality and our feeding program. Our results consistently exceed the minimum safety standards. Our milk tastes like vanilla ice cream. It is an excellent replacement to your coffee creamers that contain anything but real cream.

Anyone considering raw milk consumption should evaluate that appropriateness with their doctor. People under 1 year of age and those who are immunocompromised should not consume raw milk. Please educate yourself on risks with the link below

https://dphhs.mt.gov/assets/publichealth/FCS/CottageFood/RawMilkGuide.pdf

Goat milk by itself is not a replacement for infant formula. If pasteurized goat milk is something you wish to feed your infant you should consult your doctor and a certified nutritionist. In history it is true that goat milk was used for infants but not all of those infants survived and thrived.

It is easy to pasteurize your own milk at home. We pasteurize often for our personal milk supply. Raw milk is safest if consumed quickly. If you want to leave your milk in the fridge for two weeks it would be best to pasteurize it first. Minimal nutrient and taste changes occur at home temperatures. It can be done easily with a candy thermometer and any stainless steel or glass pot. Never warm your milk in aluminum or other type containers. If you want secondary products like cheese, sour cream, ice cream. It is best to pasteurize first.

https://myhealth.alberta.ca/Alberta/Pages/how-to-pasteurize-milk.aspx

Our milk makes fabulous cheese, butter, yogurt, soap, sour cream, buttermilk etc.

Limited quantities available.

We enjoy teaching and are happy to teach anyone who is interested in learning about milking dairy goats, safe milk handling and basic soap/cheese making.

Goat Milk is naturally homogenized and those who are lactose intolerant can often tolerate Goat Milk and it’s products. Overall it is a more digestible milk.

The study below found that the cholesterol in full fat goat’s milk had a similar effect as olive oil on lipid metabolism in their rat diet. The study reads “The consumption of goat milk in the diet, compared with that of cow milk, caused an increase in the biliary secretion of cholesterol together with a decrease in plasma cholesterol concentration”. This basically translates to Goat Milk having a beneficial effect on bloodwork vs the general negative effect seen in cow’s milk.

https://pubmed.ncbi.nlm.nih.gov/15738237/

Grade A: milk is put in bulk cooling tanks and cooled to 40 degrees within 30 minutes.

Grade B: milk is placed in small containers and then placed in ice water. Milk is usually down to 48 degrees within 30 minutes.

Grade C: milk is placed in small containers and placed in a sink of very cold water, with the water being changed 2-3 times. Water from the faucet is usually around 50 degrees. But after changing the water 2-3 times, the milk is down to around 60 degrees in 30 minutes.

Grade D: milk is placed in small containers and placed in the freezer. Milk is usually down to 66 degrees within 30 minutes.

Grade E: Milk is placed in small containers and placed in refrigerator. Milk is down to 76 degrees within 30 minutes.